2010 Sauvignon Blanc

The Winemaking
We split the fermentation into two portions tank and barrel. By doing this we create complexity. The tank fermented portion (84%) is fermented at very low temperature. A cool slow fermentation allows a larger amount of fruity esters to stay in the wine. While the barrel fermented wine (14%) absorbs color, flavor, sugar, and aromatics of spice, vanilla, and toast. The barrels also build structure and lengthen the finish by adding tannin. We use a cooperage based in Romania by the name of Transylvania Bois Tonnellerie. This extremely tight grained eastern European oak fits our sauvignon blanc program like a glove.

The Vineyard
This is our fifth vintage of Sauvignon blanc from the Lambentz vineyard located in Pope Valley just east of Howell Mountain. The fruit is a consistently bright and beautiful. The Vineyard is managed by Josh Clark of Clark vineyard Management.
Soil: Loam
Clones; 1 on 3309 rootstock (33.3%)
Clones; 317 on 3309 rootstock (33.3%)
Clones; Sauvignon Musque on 101-14 (33.3%)

The Vintage
The 2010 Vintage was long and cool and was noted by most as a very advantageous vintage for Northern California. The vintage kept the brix in check while fruit flavors and esters matured.